| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Indian |
Chicken, Indian |
4 |
Servings |
INGREDIENTS
| 1/4 |
pt |
Yogurt, plain |
| 1 |
ts |
Ginger, crushed |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Red food coloring |
| 3 |
lb |
Chicken, skinless; cut in pieces |
|
|
Oil |
| 2 |
oz |
Butter |
| 1 |
|
Cinnamon stick — 1 inch |
| 6 |
|
Cloves |
| 6 |
|
Green cardamoms |
| 1 |
|
Bay leaf |
| 1/4 |
pt |
Sour cream |
| 1/4 |
ts |
Saffron; crushed |
| 1/4 |
pt |
Cream |
|
|
Salt; to taste |
| 2 |
ts |
Almonds, ground |
| 1/4 |
ts |
Cornstarch |
| 1 |
tb |
;Water |
|
|
Indian Cooking by Lalita Ahmed, 1984 |
INSTRUCTIONS
Mix yogurt, ginger, salt and red coloring and rub into chicken. Let it
marinate overnight.
Place in an ovenproof dish and brush with oil. Bake in a 375 degree oven
for 40-50 minutes. Save the liquid, if any.
In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bayleaf
for 1 minute. Add sour cream and chicken liquid. Add crushed saffron, and
cream. Cover and simmer gently for 5-6 minutes. Add chicken pieces and
adjust seasoning. Add ground almonds. Dissolve cornstarch in water and add
to the chicken.
Let it thicken. Cover and simmer for 3-4 minutes. Remove from heat. Serve
with nan.
Serving Ideas : Nan makes a pleasant accompaniment to this dish.
NOTES : Orange food coloring can be used in place of the red.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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